Note: Serve with mashed potatoes flavored with roasted poblano chilis, or over buttered egg noodles. At the restaurant, we serve this with a ragout of roasted vegetables. A nice glass of shiraz or zinfandel would be perfect with this dish.

1. Score the fat side of the bones with a sharp knife. Sprinkle the entire ribs with a generous portion of the salt, pepper and garlic. Wrap the ribs in plastic wrap and refrigerate overnight.

2. In a Dutch oven, heat the oil till it gets hot. Unwrap the ribs and place them in the pan, meat side down. Brown the meat on all sides. Remove the ribs and place on a plate.

3. Preheat oven to 325 degrees. Wipe out the pan and add a little more oil. Sauté the veggies till brown. Add the tomato paste and cook for 2 minutes. Add the red wine, both stocks and herbs and garlic.

4. Place the ribs back in the pan bone side up. Bring to a boil. Place a lid on top of the pan or use tin foil. Place in oven and slowly braise for 4 hours. Use a toothpick to check for doneness; it should go in and out like butter.

5. Remove the pan from the oven and let rest for at least an hour or better yet overnight. Remove the ribs from the liquid and strain the liquid in to a clean saucepot. Bring to a simmer and reduce by 25 percent. Taste and adjust the seasonings to your taste. Thicken with the red wine slurry. Place the ribs back in the sauce to reheat gently.